Sweet Potato Corn Cakes with Garlic Dipping Sauce
Ingredients
The cakes
-
3
lbs
sweet potatoes
-
1
cup
frozen corn kernels
-
2
count
green onions
-
¼
bunch
cilantro
-
¼
tsp
cayenne pepper
-
1
tsp
cumin
-
1
tsp
salt
-
1
large
egg
-
⅓
cup
yellow cornmeal
-
1
cup
plain breadcrumbs
-
½
cup
vegetable oil for frying
The dipping sauce
-
1
cup
plain yogurt
-
1
clove
garlic
Instructions
- Cook the sweet potatoes in the microwave until soft, then scoop the flesh into a bowl.
- Add sliced green onions, chopped cilantro, corn, salt, cumin, and cayenne to the bowl and mix well.
- Incorporate breadcrumbs, cornmeal, and egg into the mixture and stir until combined.
- Refrigerate the mixture for 30 minutes.
- Prepare the garlic dipping sauce by mixing yogurt, minced garlic, and chopped cilantro in a bowl, then refrigerate.
- Heat vegetable oil in a skillet over medium-high heat.
- Shape the sweet potato mixture into small patties and fry in the hot oil until golden brown on both sides.
- Drain the cooked cakes on paper towels and serve warm with the garlic dipping sauce.
Nutrition Facts (estimated)
Servings
10
Calories
342.95
Total fat
18.23g
Total carbohydrates
40.24g
Total protein
5.45g
Sodium
566.18mg
Cholesterol
20mg
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